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Spring Veggie Stir Fry Recipe

We’ve had Asparagus at the Market for the last few weeks, and I’ve been loving plain roasted asparagus as a side dish, but last night I needed a dish to use up ALL of the amazing spring veggies I have in my fridge, including radishes, bok choy, asparagus and kale! I found this recipe on wellvegan.com and swapped out the summer corn for the items in my fridge! Here’s some inspiration for your spring veggies:

2 ears fresh corn, cut off the cob with a sharp knife (Here’s where I subbed in the Bok Choy and Kale that I had in my fridge)

Squeeze of fresh lemon juice

Salt and black pepper, to taste

Stir-fry noodles or rice, for serving (optional)

Soy sauce or tamari, for serving (optional)

Instructions

If using, cook stir-fry noodles (I used thin rice noodles), rice, or quinoa according to package directions. When done, drain and rinse the noodles or fluff the rice/quinoa with a fork and set aside.

Make sure you have all of your vegetables prepped and ready to go – stir-frying is super fast-paced! Heat a wok or stainless steel pan over medium heat and add 1 tablespoon of sesame oil. When hot, add the leek and cook for 3 minutes, stirring frequently. Add the garlic and cook for a minute more. Turn heat to high and add the asparagus, sugar snap peas, radishes and Bok Choy, stir fry 2 minutes and then add the Kale and green onions. Cook until vegetables are brightly colored and slightly tender, about 3 minutes more. Remove pan from heat and add a generous squeeze of fresh lemon juice. Season with salt and pepper to taste.

Serve stir-fry vegetables with noodles, rice, or quinoa. Add a splash of soy sauce or tamari for additional flavor, if desired (keep in mind this will darken the color of your dish.)